TOMATO AND COCONUT SOUP

SERVES 1
2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
2 garlic cloves, sliced
1-inch piece fresh ginger, peeled and thinly sliced
Kosher salt and freshly ground black pepper
½ teaspoon red pepper flakes
1 (15-ounce) can crushed San Marzano tomatoes
¾ cup unsweetened full-fat coconut milk
¼ cup Faux Parmesan Cheese ( this page )
1 tablespoon finely chopped fresh cilantro
1 Set a medium saucepan over medium heat. Add the olive oil and heat to shimmering, then add the onion, garlic, ginger, and a pinch of salt. Cook until the vegetables are aromatic and soft, about 5 minutes. Add the pepper flakes and cook, stirring constantly, for 30 seconds. Add the tomatoes and coconut milk, season with a pinch of salt and a twist of pepper, and bring to a simmer. Cover and cook, stirring occasionally, for 15 minutes.
2 Remove from the heat, transfer to a blender or food processor, add the faux parmesan, and process until smooth. Serve topped with cilantro.

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